Serves 6 to 8.

Marinade:

1/4 cup Chinese plum sauce

1/4 cup sake

1 tablespoon grated fresh ginger

1 leek, white and light green parts only, cleaned and finely chopped

1 pear, peeled, cored and chopped

Salt and freshly ground black pepper

1 (3 1/2-pound) boned and tied turkey breast

1 tablespoon Chinese plum sauce

2 tablespoons finely chopped parsley, for garnish

1. In a small bowl, combine the marinade ingredients. Place the turkey breast in a large lock-top plastic bag and pour in the marinade. Turn the turkey to coat evenly. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for 3 to 4 hours. (If you don't have time, just go directly to step 2 and pour the marinade over the turkey.)

2. Preheat an oven to 375 F. Transfer the turkey from the marinade to a roasting pan and pour the excess marinade over the turkey. Cover the pan with foil tightly, place in the oven and roast for 1 1/2 to 2 hours (a 4-pound breast will take about 2 hours), or until the temperature is 155 F, using a meat thermometer inserted into the thickest part of the breast.

3. Increase the oven heat to 425F. Remove the foil. Brush the turkey with the plum sauce and roast for about 20 more minutes, or until a meat thermometer inserted into the thickest part of the breast registers 160 F, basting with the pan juices halfway through the cooking time. The skin should turn deep brown.

4. Remove the turkey from the roasting pan and place on a platter. Cover with foil. Let the turkey rest for at least 15 to 20 minutes to redistribute the juices before carving. Slice the turkey into 1/2-inch slices and place overlapping slices on a platter. Spoon the sauce over the turkey and garnish with parsley.

Advance preparation: This can be made 4 hours ahead through step 1 and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)